Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1618
Title: Chemical characterization of alginate-encapsulated plant extracts
Authors: POPESCU, Liliana 
SORAN Maria-Loredana 
LUNG Ildiko 
OPRIȘ Ocsana-Ileana 
KACSO, Irina 
CIORÎŢĂ, Alexandra 
GHENDOV-MOŞANU, Aliona 
MACARI, Artur 
BARBAROȘ, Maria-Marcela 
STURZA, Rodica 
Keywords: aromatic plants;hydroethanolic extracts;polyphenols;encapsulation;cream cheese;yogurt
Issue Date: 2022
Source: POPESCU, L., SORAN, M-L., LUNG, I., Ocsana OPRIŞ, O., KACSO, I., CIORÎŢĂ, A., GHENDOV-MOSANU, A., MACARI, A., BARBAROȘ, M.-M., STURZA, R. Chemical characterization of alginate-encapsulated plant extracts. International Conference Modern Technologies in the Food Industry–2022, 20-22 October, 2022, 72. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdf
Project: 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară 
Conference: Modern Technologies in the Food Industry
Abstract: 
In this study, hydroethanolic extracts of three species of plants: basil (Ocimum basilicum), rosemary (Rosmarinus officinalis) and summer savory (Satureja hortensis) were encapsulated in sodium alginate using the drop technique. Afterwards the microcapsules were dried by lyophilization. In order to characterize the microcapsules, the following parameters were determined: solubility, swelling index, encapsulation yield and efficiency, scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR) and differential scanning calorimetry (DSC).
URI: http://repository.utm.md/handle/5014/21679
http://cris.utm.md/handle/5014/1618
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